Spinach & Ricotta Lasagne


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I think a classic lasagne is pretty hard to beat but this one might just do it. We’ve sauteed spinach and roasted pumpkins before layering them between sheets of fresh pasta with our rich tomato and herb sauce. Alternating layers of creamy ricotta and bechamel sauce gives you a vegetarian lasagne that’s full of flavour and comfort. We’ve done all of the hard work for you so you can simply heat and serve.

Heating Instructions – Pre-heat 180c. Remove the label and plastic lid from the lasagne, we recommend placing the lasagne on a baking tray, as the contents will be hot when removed from the oven and the sauce can spill. Bake in the oven for around 30 – 40 minutes, until the sauce is bubbling and the top is golden. Once the lasagne has been removed from the oven leave it to rest for 10 minutes, this allows the layers to settle so you can lift out slices without it smooshing.


Additional information

Portion Size

1 Person, 2 Person, 4 Person


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Goes great with....

Tuscan Summer Salad & Classic Vinaigrette

Our Tuscan Summer salad of lettuce, local tomatoes, red onion and indulgent house made garlic croutons. Finished off with a grating of fresh Parmesan, it's accompanied with and our classic vinaigrette. The ideal side salad to many of our dishes. This goes particularly well with lasagne or cannelloni.